“Grow it for two ends, it matters not at all, Be it for my bridal or burial.”
~ 7th century poet Robert Herrick
“There’s rosemary, that’s for remembrance: pray you, love, remember.”
~ William Shakespeare, Hamlet
Its botanical name is Rosmarinus officinalis, part of the mint family. Rosemary is native to the Mediterranean region and is typically used in savory dishes such as meat, poultry, potatoes, root vegetables and cheese – though I use it in almost everything I cook. It is known for its intense fragrance and pungent, slightly bitter, and tart taste. It can be used dried or fresh. Occasionally I purchase a rosemary topiary around the winter holidays. I associate its clean, stimulating fragrance with the Thanksgiving and Christmas holiday.
The name Rosmarinus comes from the Latin words ros (dew) and marinus (sea) because rosemary typically grew near the seashore. Rosemary has the appearance of a miniature pine tree with needle-like leaves with white, pink, purple or blue flowers. It has been used throughout human history with the first mention of it on a stone tablet around 5000 BC. The Egyptians used it as part of their burial rituals. Early European settlers brought Rosemary to the west in the 17th century. Traditionally, rosemary has been associated with remembrance, thought to strengthen memory, aid in studying, to treat gout, and ward off evil spirits. Rosemary is the only herb that may be sold commercially as a food antioxidant in Europe and the United States and is one of 150 essential oils listed as GRAS (generally recognized as safe) by the US Food and Drug Administration.
Rosemary has been studied extensively and promising research demonstrates its strong antioxidant and anti-inflammatory effects. Some of the researched benefits of rosemary include:
- Hepatoprotective – prevents liver damage.
- Antifungal and antiaflatoxigenic – inhibits the development of fungus and aflatoxin in food decreasing the need for synthetic fungicides.
- Insecticide – an active ingredient in commercial insecticides, it deters pests in the garden without affecting the health of our ecosystem.
- Antibacterial – shown to be effective against multidrug-resistant bacteria; ancient people used it as a meat preservative.
- Antiangiogenic – reduces blood vessel growth for tumors, essentially cutting off the tumor’s ability to grow.
- Alzheimer’s disease prevention – Aricept, the number one drug for Alzheimer’s, prevents the breakdown of acetylcholine, a neurotransmitter essential for processing memory and learning. So does rosemary. Dr. J. Duke, former USDA Chief of Medicinal Plant Research has said, “All of this leads me to conclude that rosemary shampoo, rosemary tea (and aromatic mint teas), and rosemary in skin lotions and in bath water are safe and pleasant ways to reduce the risk of Alzheimer’s disease. And cholinergic foods… chased down with an anti-AChE herbal tea… would be my suggestion for retarding dementia.”
- Aromatherapy – inhalation of rosemary has been observed to increase brain wave activity and stimulate the nervous system.
- Stress reduction – breathing in Rosemary’s essential oils reduce cortisol, a hormone associated with stress.
- Antioxidant – Rosemary’s ORAC score, a measure of invitro (test tube) antioxidant capacity developed by the National Institute on Aging at NIH, is one of the highest among herbs and spices. The score is highest for dried rather than fresh rosemary, but this should not deter anyone from using it in any form they wish. Oxidative stress plays a role in ALL chronic diseases, including heart disease, cancer, Alzheimer’s disease, and aging. Antioxidants reduce the opportunity for oxidative stress to do damage to the body. Rosemary gets its bioactivity from chemicals known as phenolic diterpenes, a class of compounds with antioxidant and anti-inflammatory behavior. Specifically, carnosic acid and carnosol are the phenolic diterpenes responsible for most of the antioxidant power in rosemary. Both are found in the fatty membranes of plant cells. Carnosic acid and carnosol have been linked to the prevention of prostate and colon cancer. There is evidence of rosemary’s ability to suppress tumor development in the breast, liver, and stomach cancer.
Looking for dinner menu ideas? Want to WOW your guests with your culinary skills? Enjoy these recipes which are nutritious on their own but made more so by the addition of rosemary.
*Rosemary Brussels Sprouts Parmesan
Brussels sprouts are a type of cruciferous vegetable that look like mini cabbages. They are rich in vitamins K and C and fiber but low in calories, so they help you feel full without the calories. They are rich in phytonutrients that help to lower inflammation and reduce the risk of developing cancer, particularly lung and colorectal. This is one of my FAVORITE recipes. I love it for its simple and slightly sweet, savory flavor.
| Yield | 4 – ¾ cup servings |
| Preparation time | 15 minutes |
| Bake Time | 50 minutes |
| Ingredients | Directions |
| 1/2 c. freshly grated Parmesan | Preheat oven to 425 with racks in the upper and lower thirds |
| 1 tbsp. dried Rosemary | In a large bowl, combine Parmesan, olive oil, rosemary, black pepper, and red pepper |
| 1 lb. brussels sprouts, trimmed and halved | Add halved Brussels sprouts to Parmesan mix and spread on a rimmed baking sheet |
| 3 TB extra-virgin olive oil | Bake until crisp and golden, tossing halfway through (25 minutes/25 minutes) |
| Freshly ground black pepper | Combine Brussels sprouts with Parmesan mixture. Return to oven to melt for 5 minutes |
| 2 TB honey, for drizzling | Drizzle with honey before serving |
| Salt to taste (Parmesan cheese is salty) |
*Adapted from Taste of Home
Rosemary Roasted Potatoes
You can always find red potatoes at the grocery because they are available year-round. They readily absorb any accompanying flavors so are particularly good as a base for spices. They really bring out the taste of rosemary. Red potatoes are excellent source of potassium and vitamin C. Always eat red potatoes with skins on because it is loaded with disease-fighting nutrients and fiber.
| Yield | 4 – ¾ cup servings |
| Preparation time | 10 minutes |
| Bake time | 50 minutes |
| Ingredients | Directions |
| 2 pounds small red potatoes – quartered | Preheat oven to 375 with racks in the upper and lower thirds |
| 2 tbsp. fresh or 1 TB dried rosemary leaves | In large bowl, combine potatoes, garlic, rosemary, pepper, salt, and olive oil |
| 4 cloves garlic minced | Spread potato mix on a rimmed baking sheet with cut-side down. |
| ¼ cup extra-virgin olive oil | Bake 50 minutes, tossing halfway through (25 minutes/25 minutes). Bake an additional 15 minutes for crispier texture. |
| Freshly ground black pepper and salt to taste |
*Baked lemon, rosemary fish
Whether you are a fan of seafood or not, you will like this dish. Each serving is high in protein but low in fat making it an ideal candidate for anyone watching their weight.
| Yield | 4-8 servings |
| Preparation time | 15 minutes |
| Bake time | 20 minutes |
| Ingredients | Directions |
| 2 cloves garlic, crush and sliced | Mix garlic, rosemary, capers, lemon zest, and olive oil in a bowl. |
| 2 sprigs rosemary, leaves stripped and roughly chopped | Preheat oven to 425 degrees |
| ½ cup capers, drained and rinsed | Rub fish in oil mixture and let marinate in the refrigerator for 10-15 minutes |
| 1 tsp lemon zest | Place fish in baking dish in single layer, cover with remaining oil marinade, and season with salt and pepper. |
| 3 TB extra virgin olive oil | Layer thinly sliced lemon over fish, overlapping them to look like scales. Sprinkle lemon juice over fish. |
| 4-8 pieces white fish fillets (cod, sable, scrod or halibut) | Bake for 15-20 minute until lemon slices are golden and caramelized. |
| 2-3 lemons, thinly sliced into rounds 1 TB lemon juice | Let fish sit for 5 minutes after removing from oven. Serve immediately. |
*Adapted from Cook for Your Life
Rosemary Martini
No alcoholic drink elicits a feeling of sophistication and cool more than the martini. Ernest Hemmingway, FDR, Winston Churchill, W.C Fields, Queen Elizabeth II, and James Bond are just some of the notables who preferred this drink. Ingredients in a classic martini typically include gin, dry vermouth, and a green olive or lemon curl for garnish. The proportion of each is purely to suit your taste, but I prefer a 2:1 ratio of gin to dry vermouth. The dominant flavor of gin comes from juniper berries, but other botanicals may be infused such as lemons or oranges. Vermouth is really a white wine that is fortified with herbs such as wormwood, rosemary, thyme, lavender, and anise, among others. Vermouth can be dry or sweet; dry vermouth is an ingredient of the classic martini and sweet vermouth is an essential part of the Manhattan, a popular drink around the turn of the 20th century. Herbs were added to wines as far back as China in 1250-1000 BC based on the belief it cured stomach disorders and intestinal parasites. Other ingredients such as orange bitters, grapefruit, lemon (see recipe below), and pomegranate juice can be added to increase the sweetness. I found this recipe for a rosemary martini and tried it on my friends. They loved its mellow, subtle flavor. Enjoy!
| Yield | 1 alcoholic drink |
| Preparation time | 5 minutes |
| Ingredients | Directions |
| 2-3 sprigs of rosemary | Rub sprigs of rosemary between hands to release essential oil. Rub along rim of martini glass. |
| 2 ounces gin | Add ice cubes to cocktail shaker and combine rosemary sprigs, gin, vermouth, and orange bitters. |
| 1-ounce vermouth (dry or sweet) | Shake until chilled and drain mix into martini glass. |
| 2-3 sprinkles of Orange bitters | Spear an olive with a sprig of rosemary and add as a garnish to martini. |
| Olive(s) |
*Rosemary Lemonade
If alcohol isn’t your thing, this rosemary lemonade will quench your thirst on a hot summer day. (You can even add alcohol to the mix for those of you who need something a little stronger and sweeter!)
| Yield | 6 cups |
| Preparation time | 15 minutes prep |
| Ingredients | Directions |
| 8 cups water | Bring water to boil, reduce heat to medium-low so bubbles are breaking surface. |
| 12 springs rosemary | Add rosemary sprigs; cover and steep for 45 min to create rosemary water. |
| 1 cup sugar | Remove rosemary sprigs (save 2-3) and cool rosemary water. |
| 6 large lemons (1 cup lemon juice) | Add sugar and stir until dissolved and refrigerate. |
| 1 sprig lemon balm | Add lemon juice, sweetened rosemary water, and a couple of used rosemary sprigs for garnish. Serve over ice as desired |
Adapted from the Washington Post
How to Grow Your Own Rosemary!
In order for any of these recipes to work, you simply must have fresh rosemary growing in a pot, garden, or planters within easy reach of your kitchen. Check out my video (coming soon) with agronomist Che Axum on how to grow your own Rosemary.
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